Dal (also spelled daal or dhal) is a lentil curry soup made across the Indian subcontinent. It’s spiced and usually served alongside meals with rice, naan, or other flatbreads like roti. Dal can be made with any variety of dried lentils, split peas, or split chickpeas. This dal is made with red lentils (masoor dal) and spinach. It’s mildly spicy and full of flavor.
On the Ingredients:
- Lentils are a great source of fiber and protein, and one of the least processed plant-based proteins you can find. They have an earthy flavor and a nutty aftertaste. There are a few different kinds with subtle differences in flavor and texture. It should be noted that if you’re restricting carbs, lentils are probably not the best choice, as half a cup has around 20 grams of carbohydrates.
- Spinach is a green leafy vegetable originating in Persia and now enjoyed worldwide. It has a sweet, mild, earthy flavor that does well in many dishes and preparations. Spinach is high in many vitamins and minerals. It’s a good source of vitamins A, C, K1, and B9, iron, and calcium. (Read more about spinach).
Recipe Notes and Substitutions:
You can make this recipe using yellow lentils or a mix of both red and yellow. Serve with rice, naan, or by itself.
Pakistani Dal Palak (Vegan Lentil Curry)
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minutesDal (also spelled daal or dhal) is a lentil curry soup made across the Indian subcontinent. It's spiced and usually served alongside meals with rice, naan, or other flatbreads like roti. Dal can be made with any variety of dried lentils, split peas, or split chickpeas. This dal is made with red lentils (masoor dal) and spinach. It's mildly spicy and full of flavor.
Ingredients
1 1/2 cups red lentils (rinsed and drained)
1/2 lb spinach (chopped)
4 tbsp vegetable oil
1 large yellow onion (sliced into half moons)
2 tsp cumin seeds
7 cloves of garlic (grated)
4 dried red chilis OR 1 tbsp red chili flakes
1 tsp chili powder
1 large tomato (chopped)
1 1/2 tsp grated fresh ginger
1 tsp turmeric
2 tsp ground coriander
1 tsp garam masala
1 tsp salt
4 cups water
2 tsp lemon juice
1/4 cup chopped cilantro
Directions
- Heat the oil in a soup pot over medium heat. Add the onions and cook, stirring occasionally, for 20-25 minutes, until the onions are golden brown.
- Use a slotted spoon to remove the onions from the oil and set aside. Add the cumin seeds to the hot oil. When they start to sizzle, add the garlic and red chilis or chili flakes.
- Sauté while stirring until the garlic turns light brown, and then add the onions back in. Turn off the heat and stir in the chili powder.
- Add the tomatoes and turn the heat to medium-low. Cook until the tomatoes soften.
- Add the ginger, turmeric, coriander, garam masala, and salt. Stir and be careful not to burn the spices.
- Add the lentils and the water. Bring to a boil, lower the heat to a simmer, cover, and let cook for 30 minutes, until most of the lentils have broken down. Depending on how thick you want the dal, you may need to add a little more water. Bear in mind that the dal will thicken after cooking.
- Add the spinach and cilantro. Stir in and simmer for 10 minutes. Add the lemon juice and serve hot. Enjoy!
